Crispy Cauliflower Tacos

They are so good and filling, you won’t even care that there’s no meat in them. I also just love eating the roasted cauliflower by itself with some buffalo sauce and ranch to make vegetarian buffalo wings. There is so much you can do with the cauliflower base, and the rest is up to you.

I love loading everything up on a delicious flour tortilla (or corn if its super fresh or homemade). You can put any topping you want on it, and the whole family will love it. This makes a super easy weeknight meal that every picky family member can enjoy.

Ingredients:

Cauliflower:

½ head cauliflower- broken into small florets

½ cup flour

½ cup cornmeal

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

½ tsp cayenne

1 tbsp coconut oil

1 tbsp agave nectar

1 tbsp almond butter or peanut butter (smooth)

2 tbsp soy sauce

1 tbsp Cholula

Tacos:

6 flour tortillas

4 ounces cheddar cheese, grated

Romaine lettuce, chopped

Pickled jalapenos

Salsa of choice

Avocado, sliced

Instructions:

Preheat oven to 425 F.

In a small saucepan combine coconut oil, nut butter, agave, soy sauce, and Cholula on medium low heat. Stirring occasionally, bring up to a gentile simmer so all the ingredients combine, about 3 minutes.

In a large bowl, throw in cauliflower and toss with flour to coat. Take mixture off stove and coat the cauliflower evenly with the mixture. Mixing with your hands, add cornmeal in 3 batches so it coats evenly. When the cauliflower is all coated- drop onto a greased baking sheet.

Bake in the oven for 25 to 30 minutes (depending on your florets size), flipping after 12 minutes.

While the cauliflower is in the oven, warm the tortillas in a large skillet oven medium heat.

When cauliflower is crispy, remove from oven. Assemble your taco the way you like it!

Serves: 4 | Cook time: 35 minutes | Total time: 35 minutes